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This easy Taco Dip recipe is packed full of mouthwatering Mexican flavors! It’s made with a blend of cream cheese, yogurt, feta, tomatoes, red onion, black olives, jalapeños, taco seasoning, and shredded cheese. Serve with corn chips for the ultimate appetizer at your next party.

Taco dip served with tortilla chips.
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This fresh & flavorful Taco Dip recipe is always my go-to appetizer to bring to parties, get-togethers, or game days. It’s super easy to make, travels well, and everyone loves it!

Packed with your favorite Mexican ingredients, it starts with a combination of cream cheese, yogurt, and parsley mixed with taco seasoning and feta, and is then layered with tomatoes, red onion, black olives, jalapeño, and shredded cheese. Just be sure to buy solid, sturdy tortilla chips to scoop up all of the delicious goodness!

Why you’ll love this recipe

  • So delicious: This Mexican dip is colorful and festive and the flavors are incredible. You won’t be able to stop dipping chips!
  • Quick & easy: This dip recipe is super easy to make and can be ready in just about 15 minutes. Plus, you can make it a few hours ahead of time and keep it chilling in the fridge until the event begins.
  • A crowd favorite: Everyone will love this appetizer! It’s a guaranteed crowd-pleaser and an instant family favorite. If you’re hosting a large party, be sure to make a double batch – this stuff disappears quickly!
Woman's hand dipping a chip into a Mexican dip.

Ingredients needed

We’re making a healthier version of traditional taco dip by using a combination of protein-packed yogurt and cream cheese. This also contains lots of fresh, flavorful veggies! Here’s what you’ll need:

  • Taco layer: A mixture of cream cheese, plain yogurt, taco seasoning, fresh parsley, and feta cheese provide a zesty creaminess that pairs so well with all of the fresh vegetables.
  • Toppings: Over the taco layer, we’re sprinkling diced Roma tomatoes, diced red onion, sliced black olives, jalapeños (if you like a little spice), and shredded Mexican cheese.
  • For serving: This dip can be served with everything from chips and crackers to veggies.
Ingredients for taco dip divided into small portions.

How to make this recipe

Let’s walk through the steps for making taco chip dip. It really couldn’t be easier! Here’s the simple method:

  1. Mix the taco layer: In a mixing bowl, whisk the cream cheese, yogurt, taco seasoning, and parsley until well combined and smooth. Fold in the feta cheese, taste, and season with salt and pepper, if needed.
  1. Transfer to the serving dish: Spread the cheese mixture over a serving platter.
  2. Add veggies: Sprinkle with the tomatoes, red onion, olives, jalapeño, and shredded cheese.
  3. Serve: Enjoy with corn chips!

Expert Tips

  • Lower calories: To make this lower in calories and fat, you can use low-fat cream cheese. It may not be quite as rich and thick, but it will still be delicious.
  • Soften cream cheese: Before you stir the cream cheese with the yogurt, make sure it is soft so it doesn’t get lumpy. Soften the cream cheese by letting it sit at room temperature, or microwave it in 15-second intervals.
  • Taco seasoning: Love spicy food? Use hot taco seasoning for a spicy kick. You can use homemade taco seasoning or store-bought.
  • Serving: Because this dip contains dairy, you’ll want to serve it straight out of the fridge. If you go over the 2-hour mark, you can always cover it and put it back in the fridge for at least 30 minutes before letting people eat it again.
side shot of taco dip in a white bowl with chips on it

Frequently asked questions

What’s best to serve with taco dip?

Enjoy this dip with any of the following – tortilla chips, pita chips, veggies (like carrot sticks, celery, sweet peppers, or cucumber slices), plantain chips, or crackers, or scoop some onto your favorite taco recipe!

What’s the difference between a taco dip and a 7-layer dip?

This layered dip is similar to a 7-layer dip, which is typically made with layers of creamy taco-seasoned sour cream, guacamole, beans, cheese, tomatoes, green onions, and olives. This taco dip recipe is made with cream cheese and yogurt instead of sour cream and doesn’t contain beans or guacamole.

What cheese is best to use with Mexican dips?

Most cheese will work for this dip. We love a Mexican blend, cheddar cheese, or even Colby cheese. For freshness and delicious flavor, it’s best to grate your own cheese from a block. Bags of pre-shredded cheese are often coated in anti-caking agents and contain preservatives.

Storage recommendations

For peak freshness, serve this the day that you make it. If you have any leftovers, simply cover the dish tightly with plastic wrap or add it to smaller airtight containers and place it in the refrigerator. It will stay good in the fridge for up to 3-4 days.

Taco dip in a white serving bowl with corn chips.

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Easy Taco Dip Recipe

By: Rena
Servings: 8 servings
Prep: 15 minutes
Total: 15 minutes
top view of taco dip in a dish with tortilla chips on the side
This easy Taco Dip is packed full of mouthwatering Mexican flavors! It’s made with a blend of cream cheese, yogurt, feta, tomatoes, red onion, black olives, jalapeños, taco seasoning, and shredded cheese. Serve with corn chips for the ultimate appetizer at your next party.

Ingredients

  • 8 oz cream cheese, at room temperature
  • 2 cups plain yogurt
  • 2 tbsp taco seasoning, or to taste
  • 1/4 cup chopped parsley
  • 8 oz feta cheese, crumbled
  • 4 Roma tomatoes, seeds removed and diced
  • 1 small red onion, diced
  • 1 cup black pitted olives, sliced
  • 2 jalapeños, sliced
  • 1/4 cup shredded Mexican cheese
  • Optional: Corn chips, for serving

Instructions

  • In a mixing bowl, whisk the cream cheese, yogurt, taco seasoning and parsley until well combined and smooth. Fold in the feta cheese, taste, and season with salt and pepper, if needed.
  • Spread the cheese mixture over a serving platter.
  • Sprinkle with the toppings: tomatoes, red onion, olives, jalapeño, and shredded cheese.
  • Serve with corn chips.

Notes

For peak freshness, serve this the day that you make it. If you have any leftovers simply cover the dish tightly with plastic wrap or add it to smaller airtight containers and place it in the refrigerator. It will stay good in the fridge for up to 3-4 days.

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 10gProtein: 10gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 64mgSodium: 787mgPotassium: 283mgFiber: 2gSugar: 6gVitamin A: 1018IUVitamin C: 11mgCalcium: 306mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack
Cuisine: Mexican
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Author

About Rena Awada

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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